Roasted Butternut Squash Recipe

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or lightly oil it.

Peel the butternut squash, cut off ends, slice in half lengthwise and scoop out seeds. Cut into 1/2-inch thick half-moons or 1-inch cubes for a heartier presentation.

Place the squash pieces in a large bowl. Toss with 2 tbs olive oil, 1 tsp kosher salt, 1 tsp freshly ground black pepper and 1/2 tsp smoked paprika until evenly coated.

Arrange squash in a single layer on the prepared baking sheet, skin-side down for halves or spaced for cubes. Roast for 25–30 minutes (halves) or 20–25 minutes (cubes), turning once halfway, until tender and edges are lightly caramelized.

Remove from oven and let rest while you prepare the other components.

Preheat a medium skillet over medium-high heat. Add 1 tbs olive oil and warm for 20 seconds.

Add the drained chickpeas to the skillet. Press gently with a spatula to flatten some for more crispness.

Sprinkle the chickpeas with 1/2 tsp ground cumin, 1/4 tsp ground coriander, 1/8 tsp cayenne pepper and 1/2 tsp kosher salt. Stir and cook, undisturbed for 3–4 minutes to brown, then stir and cook another 3–4 minutes until crisp and golden in spots.

Remove from heat, transfer to a bowl and toss with 1 tbs lemon juice. Taste and adjust seasoning if needed.

In a small bowl, combine 1 cup ricotta, 2 tbs finely chopped parsley, 1 tbs chopped chives, 1 tsp lemon zest, 1 tsp lemon juice, 1 tsp olive oil, 1/2 tsp kosher salt and 1/4 tsp black pepper.

Whisk or stir vigorously until the mixture is smooth, slightly airy and the herbs are evenly distributed. Refrigerate until ready to plate.

Spoon or spread a generous dollop (about 2–3 tbs) of herbed ricotta onto the serving platter or individual plates to create a base.

Arrange the roasted butternut squash pieces atop and around the ricotta.

Scatter the spiced chickpeas over the squash.

Drizzle 2 tbs chili crisp over the assembled dish, distributing some over the squash and some over the ricotta for contrast. If the chili crisp is very oily, you can spoon off and use only 1–1.5 tbs for milder heat.

Sprinkle 2 tbs toasted pumpkin seeds and the microgreens or baby arugula, if using. Finish with a quick squeeze of lemon over the top to brighten.

Serve warm or at room temperature. Leftovers keep refrigerated in an airtight container for up to 3 days; reheat gently to avoid breaking down the ricotta.